Eggplant dip
500g eggplants
2 tsp minced garlic
1/2 onion, chopped
1 tbs lemon juice
2 tbs chopped fresh parsley
2 tbs olive oil
sea salt and freshly ground
black pepper
Preheat oven to 180°C (350°F). Bake eggplants for 45 minutes or until soft. Allow to cool slightly, peel and discard skins. Roughly chop eggplants, place in a food processor with remaining ingredients. Process until smooth and creamy. refrigerate until required.
| ANALYSIS |
High Fuel
4
|
Low Fuel
6
|
|---|---|---|
| Energy (kJ) |
480
|
320
|
| Protein (g) |
2
|
1
|
| Fat (g) |
10
|
6
|
| Carbohydrate (g) |
4
|
3
|
Serves: 4-6
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size
